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+--- Thread: French 13 course meal (/thread-1125.html)
- yesparz6 - 03-26-2004
I need help with pairing some wines with the following menu items:
Peach and champaign sorbet
Ginger roast salad
Cold Roast Loin(veal) W/ rosemary and Balsamic Glaze
Benoit's carrots w/ cumin and orange
Fresh Fig and almond gratin
These are only five of the entire menu the rest are being done by someone else. But if you could please include the name, brand, and year of each wine along with a brief description of each wine it will be very helpful. the name of the wine is just fine as well.
Thank You,
Yvonne
- Innkeeper - 03-26-2004
Hi Yvonne, and welcome to the Wine Board.
1. Sorbet. This is probably a palate cleanser, not needing a wine; but if you must recommend: Bouvet Brut, Signature.
2. Salad. Recommend Trimbach Gewruztraminer.
3. Veal. Recommend Joseph Drouhin LaForet, Pinot Noir.
4. Carrots. Recommend Paul Jaboulet Aine Parallele "45" Cotes du Rhone.
5. Gratin. Recommend Chateau Coutet, Premier Cru Classe, Sauternes-Bars (375 ml